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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Emeril's Frozen Caramelized Banana
and Chocolate Bombe




"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."

~ Brillat-Savarin's great aunt Pierette

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Emeril’s Frozen Caramelized Banana
and Chocolate Bombe

4 tablespoons butter
1/2 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise in half
and cut crosswise into 1/4-inch thick slices
2 tablespoons banana liqueur
2 tablespoons dark rum
2 cups milk
2 cups heavy cream
6 egg yolks
2 cups chocolate mousse (recipe follows)
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 large bananas, peeled and sliced
crosswise into 1/4-inch slices
1 cup chocolate sauce, (in a squeeze bottle)
(recipe follows)

In a large sauté pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum. Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
In a medium saucepan, over medium heat, combine the milk and cream. Bring the mixture to a scalding point. In a mixing bowl, beat the egg yolks. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Remove from the heat and pour the mixture into a large glass mixing bowl. Add the pureed bananas and stir to mix. Cover the top with plastic wrap pressed against the surface and let cool. Place the mixture in the refrigerator and chill completely. Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. **If
you leave the ice cream in the
freezer for a while before completing, be sure to let it soften up a bit first.

To assemble
: Line 1 cup molds with plastic wrap. Spread 3/4 cup of the
ice cream over
the bottom and sides of the individual 1 cup molds. Spoon
1/4 cup of the chocolate mousse in the center of the mold. Fill the mold
with the remaining ice cream. Wrap the molds in plastic wrap and refrig-erate until firm. For the garnish: In a sauté pan, over medium heat, melt
the butter. Add the sugar and stir to dissolve. Cook the sugar mixture for
1 minute. Add the bananas and continue to cook for 1 minute. Remove
from the heat. To serve, drizzle each plate with the chocolate sauce.
Unmold the bombes and place in the center of each plate. Spoon the
banana mixture over each bombe and serve immediately.
Yield: 8 servings

 Quick Chocolate Mousse

8 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract

Combine all of the ingredients in a saucepan, over medium heat, and
bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled.
In an electric mixer with a wire whip, beat until the cream forms
firm peaks. Yield: 2 1/2 to 3 cups

 Chocolate Sauce

3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Combine the half-and-half and butter in a small heavy-bottomed
saucepan over medium heat. Heat the mixture until a thin paper-like
skin appears on the top. Do not boil. Add the chocolate and vanilla
and stir until the chocolate melts and the mixture is smooth. Remove
from the heat and let cool. Yield: 1 1/2 cups

Note: Click here for a version of this recipe
using purchased vanilla ice cream.

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